Zucchini season is fast approaching, and with my two zucchini plants growing out of control, I decided it’s time to start finding and testing out some new recipes to use my future bounty of zucchini. This recipe was another Pinterest find, and it was a delicious, fairly quick meal. I served the zucchini rolls with wheat spaghetti to make the meal go further and give us leftovers for a second night, but they would be great on their own as a low-carb dinner.
Zucchini "Lasagna" Rolls
2014-07-01 05:36:29
Serves 4
Prep Time
20 min
Cook Time
35 min
Ingredients
- 2 medium zucchini
- 4 ounces proscuitto, thinly sliced
- 4 ounces fresh mozzarella, thinly sliced
- 3 tablespoons fresh basil, julienned
- 3 cups marinara sauce
- 1/4 grated parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- With a mandolin or a knife, slice zucchini lengthwise into 1/4-inch thick pieces. Place slices on a damp paper towel on a plate and cover with another damp paper towel. Microwave on high for about 3 minutes, until zucchini is just soft enough to roll without breaking.
- Place zucchini pieces on a flat surface and cover with proscuitto and mozzarella that are cut to fit. Sprinkle with basil. Roll up from one short end, and secure with a toothpick.
- Pour marinara sauce into a 2-quart oven-safe dish. Place zucchini rolls in the sauce, swirls facing up.
- Bake covered for 30 minutes. Remove the cover, sprinkle parmesan cheese on top, and return uncovered to oven for an additional 5 minutes.
- Serve immediately.
Adapted from Apron Strings
Adapted from Apron Strings
Seasoned to Impress https://seasonedtoimpress.com/
